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El pan en el camino de la hospitalidad
(Hospitalidad ESDAI, 2014)
González Reza, Adriana María
;
Campus Ciudad de México
Bread is an inspiration for both cooks and intellectuals. We offer here a brief reflection regarding the relationship of bread with the Christian habit of hospitality, ESDAI's reason to be. From the Book of Genesis, Christian teaching has been to feed the visitor, to receive him well with the intent of meeting his most urgent needs. In the Western world, the tradition of baking has its deep family, social and commercial roots. The religious, political and social contexts are also reflected in this noble food, which is a current representation of human labor.
27 189
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Por qué la cocina mexicana siempre ha sido sustentable
(Hospitalidad ESDAI, 2013)
González Reza, Adriana María
;
Campus Ciudad de México
There is something lacking in the official speech at the declaration of Mexican Cuisine as a Human Cultural Heritage by UNESCO, a new and very fashionable term: Sustainability. In the intent of changing people's mentality towards a more friendly treatment for our planet, many have tried to adequate this term to contemporary man's actions. However, this new vision, so very necessary at the beginning of this XXI Century, forgets to highlight all those activities which were already sustainable from the very beginning. This is the particular case of Mexican Cuisine, a whole nation's pride and practically a National History manual. Looking over the last centuries of our nation's life, we may notice that the maize patch has always been near the people as a food production identity. Modest and silent, it has supplied its farmers with the most basic as well as the most representative food in Mexican Food Culture. We could state that the culinary process in Mexico began at the same moment people started farming. It is only until now that we understand why in many indigenous regions whenever one refers to the ripening of fruits and vegetables, they are always described as"well cooked" or "seasoned".
8 216
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Culinaria ancestral: cimiento para el desarrollo de la civilización.
(Hospitalidad ESDAI, 2012)
González Reza, Adriana María
;
Campus Ciudad de México
Many historians and anthropologists have written about the origin of civilizations. Different views and different opinions have been published about it. However, it is only recently that scholars have focused in the important role that food had, and gastronomy has in developing nations. Eating raw, unprocessed foods often leaves us with a cool sense of grief that very likely our ancestors also felt before knowing delicacies. For those first dinners, as well as for us, the smell and taste of the food was a world of difference. The early culinary experiences of human beings should have been worthy of mention and praise. Surely there were unforgettable moments for the commensal of those prehistoric banquets. Many palates were pleased. Unfortunately we have no written references about the preparations. Teaching kitchen was made orally and was improvised based on previous results. It is since the development of Ancient Mesopotamia that we find the first references to the importance of the food cooked for sedentary men.
2 65
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Culinaria y cosmovisión.
(Hospitalidad ESDAI, 2011)
González Reza, Adriana María
;
Campus Ciudad de México
Eating habits, as well as other socially acquired habits, show an extensive variety of human concepts respecting food. We are able to transform almost anything into food, which is why different social groups eat different things in different ways. We all identify with what we do and don't eat. It is curious to observe how we don't eat everything edible within our reach, our food preferences are in accordance to the view of the world shared by the group to which we belong. We tend see as "different" those people who eat food which is strange to us, and even those who eat the same things but in a different way. We have even gotten to the point, at some time in history, to consider these differences as less human than ours.
16 222
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Los hombres de maíz frente a los hombres de trigo. Un problema de identidad religiosa.
(Hospitalidad ESDAI, 2011)
González Reza, Adriana María
;
Campus Ciudad de México
When New Spain was being Christianized, confrontation arose not only between different cultures and life conceptions, but also between two different ideas respecting deity. On one hand were the multiple Mesoamerican gods associated with corn and on the other, the Mediterranean God associated with wheat. Since they both are cereal grains of civilization, mothers of diverse cultures, the following questions arise: How does one join these two mentalities and effectively Christianize without eradicating corn? How did the missionaries practically achieve this endeavor? A lot of imagination must be put into this.
15 153
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La gastronomía como precursora del patriotismo.
(Hospitalidad ESDAI, 2010)
González Reza, Adriana María
;
Campus Ciudad de México
Las fiestas del Bicentenario nos invitan a reflexionar sobre nuestra trayectoria histórica, social y cultural. Dentro de esta última cabe una consideración con respecto al papel de la gastronomía en la historia de nuestro país. Haber sido abrigados y nutridos por una tierra pródiga, haber consumido sus frutos particulares durante generaciones ha determinado nuestra manera de ser y nos ha arraigado a ella al tiempo que nos identifica a todos como mexicanos. Nos relaciona en el tiempo y en el espacio con nuestros antepasados, ya que nos recuerda que fuimos alimentados de manera semejante a como ellos lo fueron. Cada vez que degustamos un platillo tradicional, podemos estar seguros de estar evocando alguna época histórica de nuestra patria.
26 108
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Las salsas: punto de encuentro entre el mundo mediterráneo medieval y el mundo prehispánico.
(Hospitalidad ESDAI, 2009)
González Reza, Adriana María
;
Campus Ciudad de México
The place and moment which originated Mexican sauces is no longer a mystery to food anthropologists. Regarding the place, it is now known that it has a double origin: The Mediterranean and the Mesoamerican world. As to the time of birth, there are those who sustain that they were born of necessity, this is impossible to deny for it was the happy need to eat well seasoned and well cooked food which drove ingenious women, since prehistoric times, to make food tastier and more enjoyable by adding sauces. Mexican sauces have accompanied Mexicans forever. The rich heritage of both continents: Greco -- Roman, Arab, Jewish just to mention some of the Mediterranean, and on the other side, the Mesoamerican People: Olmec, Tehotihuacan, Toltec, Mayan, etc., came to a melting point where sauces became even more delicious than the ones known by humans at the time. African and Oriental influences would come immediately after to add a few touches of rich flavors to their seasoning. Throughout centuries these same sauces will survive all social transformation in our country, for as they say "What is good, is never out of style".
10 161

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